Starbucks is going to start selling juice. From the L.A. Times,"The coffee king on Thursday finalized its $30-million purchase of San Bernardino-based Evolution Fresh Inc., an artisanal fruit and vegetable juice maker created by Jimmy Rosenberg, the founder of Naked Juice.
Starbucks said it would begin offering juices, made with a process called high-pressure pasteurization, from the company in stores."
Personally, I don't much care. I've decided to be frugal and only drink coffee and juice that I get out of my refrigerator (OJ from concentrate, for what it's worth, and cold process coffee from wherever). But I'm curious about "high-pressure pasteurization." So I looked it up. Here's a fact sheet from Ohio State University Extension. High pressure processing, as it suggests, subjects the food to really high pressure -- up to 87,000 pounds per square inch, according to the fact sheet. And this is more than enough to squish the life out of any bacteria present in the food.
Of course, it would tend to kill ALL bacteria, and probably squishes cells that are not separate organisms, but since it does not use heat, it doesn't "cook" the food. The food still seems fresh. It doesn't work with everything, of course. from the Ohio State fact sheet:
"At the moment, HPP is being used in the United States, Europe, and Japan on a select variety of high-value foods either to extend shelf life or to improve food safety. Some products that are commercially produced using HPP are cooked ready-to-eat meats, avocado products (guacamole), tomato salsa, applesauce, orange juice, and oysters."Oysters?
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